Mick, the seventh-generation butcher from P.Princi Butchers in Bicton joined Pas to speak about the evolution of industry. Mick shares his journey, what it's like to work in a family business, how it has evolved over 74 years, the challenges of maintaining quality, the importance of family and customer relationships and the intricacies of running a butcher shop in the modern era.

P.Princi Website - https://princifoodservices.com/

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Chapters:

(0:00) Introduction and Guest Welcome

(2:00) Mick's Journey and Passion

(5:10) Historical Roots and Generational Business

(10:54) Modern Butchering and Future Challenges

(16:09) Paddock to Plate Philosophy

(24:10) International Sourcing and Training

(25:54) Challenges in a Family Business

(26:43) Overcoming Emotional Hurdles

(31:04) Tips for Aspiring Butchers

(36:07) The Importance of Health and Balance

(37:32) Final Reflections and Advice

About the show: Educating the real s#!t about business. It’s easy to manage the black and white, the art is managing the grey.